Thai Style Pork Stir-Fry
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Thai Style Pork Stir-Fry

Thai Style Pork Stir-Fry

with Veggie Rice

Tonight’s twenty minute recipe is an explosion of fresh flavours and one that you’ll be coming back to time and time again. Stir fried pork is coated in a glossy marinate of ginger, honey, soy sauce, ketjap manis and fresh lime juice and served over a warm and nourishing rice salad. For added texture and flavour, finish off with chopped peanuts, spring a onions and a good squeeze of lime.

Tags:
Calorie Smart
Not Suitable for Coeliacs
Allergens:
Soya
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Echalion Shallot

2

Garlic Clove

¼

Red Chilli

2

Spring Onion

150

Green Beans

300

British Pork Mince

50

Ketjap Manis

(Contains Soya)

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

6

Fresh Thai Basil

Not included in your delivery

300

Water for the Rice

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Nutritional information

Energy (kcal)668 kcal
Energy (kJ)2795 kJ
Fat20 g
of which saturates6 g
Carbohydrate83 g
of which sugars20 g
Protein38 g
Salt3.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Grater
Knife
Grill Pan
Plate

Instructions

Cook the rice
1

a) Pour the boiling water into a large saucepan and bring back to the boil on high heat. b) When boiling, add the rice and cook for 8-10 mins, then drain in a sieve and set aside.

Prep the veggies
2

a) Meanwhile, trim the carrot then grate on the coarse side of your grater (no need to peel). b) Trim the spring onion then finely slice. Roughly chop the peanuts. Zest the lime then chop into wedges. c) Chop the pork into 2cm chunks. iIMPORTANT: Remember to wash your hands after handling raw meat.

Make the Sauce
3

a) In a small bowl, stir together the easy ginger, ketjap manis, soy sauce, honey and the juice of half the lime. Set aside.

Fry the Pork
4

a) Heat a splash of oil in a large frying pan on high heat. b) When hot, add the pork and stir-fry until browned all over, 4-5 mins.

Glaze it up
5

a) Lower the heat to medium then pour the sauce into the pan. b) Cook, coating the pork in the sticky sauce, for 2-3 mins.iIMPORTANT: The pork is cooked when it is no longer pink in the middle. c) Meanwhile, in a large bowl gently toss together the rice, lime zest, carrot, half the spring onion and half the peanuts. Season to taste with salt and pepper if needed.

Finish and serve
6

a) Serve the sticky pork on top of the veggie rice. b) Finish by pouring any sauce left in the pan over the top and scattering over the remaining peanuts and spring onion. c) Top with the remaining lime wedges. ENJOY!